Limoncello Cake
Limoncello cake is a delightful dessert that captures the essence of Italian summers in every bite. Bursting with fresh lemon flavors and infused with limoncello liqueur, this moist and fluffy cake is perfect for celebrations or a simple afternoon treat. Its vibrant presentation makes it an eye-catching addition to any dessert table, while its refreshing taste keeps everyone coming back for more. Easy to make, this cake is sure to impress your guests and leave them with a lasting impression.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter (room temperature)
- 3 large eggs
- ½ cup limoncello liqueur
- Zest and juice of 2 fresh lemons
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream the butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, mixing until well combined.
- Stir in limoncello, lemon zest, and lemon juice until well blended.
- Gradually mix dry ingredients into wet ingredients on low speed until just combined.
- Pour batter into prepared pan and bake for 25-30 minutes or until golden brown; a toothpick should come out clean.
- Allow cooling for 10 minutes before transferring to wire racks; dust with powdered sugar before serving.
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 300
- Sugar: 24g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added flavor, mix in blueberries or raspberries. Substitute all-purpose flour with almond flour for a gluten-free option. Use a microplane when zesting lemons to avoid the bitter pith.